Lemon cake with raspberry buttercream

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This light zesty lemon cake with raspberry buttercream is complimented with a creamy raspberry buttercream frosting that is so simple to make and can be used to top other cake recipes too like a rich chocolate sponge. The sponge only takes 25 mins to cook and is soft, moist and easy to cut. The pink raspberry infused buttercream is made from sweet raspberry jam. You could also try strawberry jam instead or even marmalade for a tangy, citrus twist.

Ingredients

200g unsalted butter, room temperature

225g caster sugar

Zest and juice of 1 lemon

4 eggs

225g self-raising flour, sifted

For the buttercream:

50g unsalted softened butter

250g icing sugar

1 heaped tbsp raspberry jam

To get light fluffy buttercream, beat with an electric mixer for 5 to 10 minutes.

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Marie Ryan

just cooked this for a do in work. went down a treat. very fresh and not too heavy. perfect as a birthday cake. would add more jam to the icing than the receipe recommends and the tiniest drop of milk/cream to make the icing smooth.....

affeni

lovely cake and so simple..hmmm!can vary the butter cream too ive tried almond which was very nice :)